Strawberry Rhubarb Crumb Cake Recipe
adapted from Smitten Kitchen ^[2]

Prep Time: 15 mins  Cooking Time: 30 to 40 mins

Topping Ingredients:
1/4 cup all-purpose flour
1/4 cup white whole wheat flour
1 tablespoon granulated sugar
3 tablespoons light or dark brown sugar
1/4 teaspoon ground cinnamon
Pinch of salt
3 tablespoons unsalted butter, melted

Cake Ingredients:
1 large egg
3 tablespoons light or dark brown sugar
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted and cooled to lukewarm
3/4 lowfat or nonfat vanilla yogurt
1 cup white whole wheat flour or whole wheat pastry flour (see Note)
1/2 cup all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup diced rhubarb, in 1/2-inch pieces (from about 6 to 8 ounces of stalks)
1 cup sliced strawberries

1. Preheat oven to 375 and grease a 9 inch round pan (or similar size oblong pan) with baking spray.
2. Make the topping in a small dish, stir together flours, sugars, spices and salt. Stir in butter until crumbly. Set aside.
3. To make the cake, whisk egg and sugars together then whisk in butter and yogurt.
4. In a separate bowl, whisk together flours, baking powder and baking soda and stir them into the yogurt mixture, mixing until just combined.
5. Fold in rhubarb, strawberries and 1/3 (feel free to eyeball this) of the streusel mixture.
6. Transfer batter to prepared baking pan and sprinkle the rest of the topping all over the top of the batter. Gently press the crumbs in so they stick.
7. Bake for 30 to 40 minutes or until toothpick comes out clean.
8. Cool on a rack for 10 minutes before serving. Tastes great warm or at room temp.

Makes: 10 servings